Spicy Roast Emu With Balsamic Sauce

Recipe Ingredients

2		Emu fillets
6		Cardamom pods - (6 or 7)
1 teaspoon	5ml	Ground coriander
3		Garlic cloves - finely chopped
2 tablespoons	30ml	Wine vinegar, preferably balsamic
1 tablespoon	15ml	Freshly-cracked black pepper
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Sesame oil
		Balsamic Sauce
2		Apples - peeled, and
		Finely chopped
1 cup	237ml	Beef consomme or stock
1 cup	237ml	Port wine
1 tablespoon	15ml	Red current jelly or honey
2 tablespoons	30ml	Balsamic vinegar

Recipe Instructions

Crush the spices with garlic in mortar. Rub mixture over fillets, coating thickly. Refrigerate for at least an hour.

Heat oils in pan, add fillets and brown on all sides. Bake in baking tray at 500 degrees for 10 minutes. The emu will be a bit rare. This is fine -- it is the best way to eat it.

Remove to a warm place and allow to stand for 15 minutes.

Balsamic Sauce: Put all ingredients in pan and cook till reduced to thickish sauce. Pour over the spicy roast emu fillets and serve with boiled potatoes and a leafy green salad.

This recipe yields 2 servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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